Recipes

Baked Onion Stuffing

sageonion-stuff-fc.jpg

INGREDIENTS

75g (3oz) butter
3 large onions, finely sliced
100g (4oz) cranberries
200ml (7fl oz) Marsala wine
12 sage leaves, finely chopped
100g (4oz) breadcrumbs
40g (1½oz) Parmesan, grated
4-5tbsp porridge oats
INSTRUCTIONS

Melt the butter in a sauté pan. Add the onions and cook gently for 30 minutes. Add the cranberries, turn the heat up and add the Marsala. Bubble until the liquid has almost reduced, then add the sage, breadcrumbs and most of the Parmesan. Stir and season, then press into a buttered baking dish and top with the remaining Parmesan and oats, and a drizzle of oil. You can leave it in the fridge for 3 days.
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Bake the stuffing for 30 minutes, until the top is crisp and golden.

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